1-Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Sear the 3 pounds chuck roast on all sides for 3-5 minutes each until browned.

2-Transfer the seared beef to a slow cooker. Add 1 tablespoon beef bouillon powder or 1 bouillon cube and 1 can (28 ounces) red enchilada sauce over the beef.

3-Cover and slow cook on low for 10 hours or until the meat is very tender and easy to shred.

4-Remove the roast and shred it using two forks. Stir the shredded beef back into the cooking juices.

5-To assemble the grilled cheese, preheat a skillet over medium-high heat.

6-Butter one side of each bread slice using the divided 1/2 cup unsalted butter. Place the buttered side down in the skillet, then add 1/2 cup shredded beef, 1 tablespoon diced white onion, 1/4 cup queso fresco, 1/4 cup mozzarella cheese, and a sprinkle of the divided 2 teaspoons chopped cilantro. Top with another slice of bread, buttered side up.

7-Cook over medium-low heat for 5-7 minutes until golden, then flip and cook for another 5-7 minutes until the cheese melts and the bread is toasted.

8-Remove with a spatula and serve with leftover beef juices for dipping.